Kindling Quarterly - One Morning in Maine


Steamed Matsutake 

serves 4


4 tablespoons unsalted butter

1 pound matsutake mushrooms, sliced in half lengthwise and scored on the cut side

1 cup sake (preferably inexpensive sake, such as Gekkeikan)

2 teaspoons mushroom soy sauce (available at most Asian specialty markets)

2 teaspoons yuzu juice (available at most Japanese specialty markets, lemon makes a good substitute)
scallions, thinly sliced (for garnish)


1. Place a large, heavy-bottomed skillet over medium heat. Once the skillet has become quite hot, add 2 tablespoons of the butter and swirl it around the skillet until it melts and sizzles.


2. Add the mushrooms to the skillet, cut side down, and sear until golden brown.


3. Using a large spoon, flip mushrooms. Add the sake and boil, uncovered, for 2-3 minutes until all alcohol has burned off. Add soy sauce and remaining 2 tablespoons butter. Cover with lid and steam until mushrooms are tender, about 3-4 minutes. Toss with yuzu juice (or lemon), garnish with scallions and serve immediately.